Braised eggplant strips

Braised eggplant strips

Introduction:

Production steps:

Step 1: dice the ingredients of green, red and spicy, onion, etc. and set aside.

Step 2: peel and slice the eggplant.

Step 3: dip a little cornstarch before frying the eggplant strips to make them smooth.

Step 4: put about 3 tablespoons of oil in the pot, and the temperature should be 120 degrees before frying the eggplant in the pot. Put the eggplant in the pan and fry it for about 30 seconds.

Step 5: after frying, put the eggplant into boiling water to remove the excess oil.
After the flight, pick up the eggplant, drain the water and set aside.

Step 6: pour green pepper, red pepper and onion into the pot, add soy sauce, salt, monosodium glutamate, chicken powder, chili sauce and tomato sauce, stir fry evenly for about 30 seconds, pour in the soy sauce mixed with raw powder water, and cook until thick.

Step 7: add the eggplant strips into the sauce, stir fry evenly until the color of the eggplant strips is uniform.
Stir fry for about a minute.

Step 8: let the eggplant stick absorb the flavor of the sauce. 10. Stir fry well on the plate, sprinkle with scallions and sesame.

Materials required:

Eggplant: 500g

Green and red pepper: moderate

Onion: a little

Scallion: right amount

Sesame: a little

Soy sauce: right amount

MSG: right amount

Salt: right amount

Chicken powder: right amount

Chili sauce: right amount

Tomato sauce: a little

Note: high temperature can make eggplant lock inside the water, not easy to get old. Add seasoning to your taste

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: hot and sour